The filet comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this muscle is not weight-bearing, the connective tissue is not toughened by exercise, resulting in extremely TENDER meat.
Filet mignon tastes milder and sweeter than most other cuts of beef and has a very soft texture, which adds a luscious buttery sensation to its delicate, refined, meaty flavor.
Although this beef cut can be quite costly when dining out, it's much less expensive to purchase from your local rancher and prepare at home!

Cooking tips:
Filet mignon is very tender, but it also has a less pronounced flavor. For this reason, it is often served with an accompanying sauce or with compound butter. It may also be marinated, smoked, wrapped in bacon, or seasoned with a rub.

Filet mignon can be cooked in a variety of ways, including grilling, broiling, roasting, and pan-frying. Usually, high heat is first applied to sear the meat on both sides. Then it is transferred to lower heat to finish the steak to the desired doneness while being careful not to overcook it!
Reminder: As with all steaks, remove from refrigerator 30 minutes before cooking to allow it to come to room temperature, which will result in a more even cooking.